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1
Wash the corn, scrape off the corn kernels; cut the ham into cubes. -
2
Put the corn cobs in the pot, add 200ml of water and blanch for 5 minutes, remove and throw away. -
3
Melt the butter over low heat, pour in the flour and stir quickly to form a paste. -
4
Pour in the corn water and stir evenly. -
5
Pour in the corn kernels and diced ham and cook over low heat until the soup thickens. -
6
Add fresh cream, mix well, and season with salt and pepper before serving.